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Canning food is a popular alternative for preserving foods for several years in their original state. We will therefore advise you how to make canning easier and faster.
Canning is inseparable from the summer months, as the harvest ripens in our gardens and we can prepare supplies of great preserves for the whole winter. From cucumbers, pickles and sweet fruits, to jams, ketchups or homemade fresh sauces.
A clever trick for canning a large quantity of preserves at once and effortlessly!
Use the dishwasher for canning!
This trick of clever housewives will save you a lot of work and time, and you’ll can a larger number of jars at once.
How to do it?
Filled, sealed jars (ideally without paper labels) are placed into the dishwasher.
Set the program to 70 degrees (1:30) without using detergents.
Let the cycle finish, but do not open the dishwasher even after turning it off and leave the jars inside the dishwasher to cool down. Once the jars have cooled, remove them and store them — ideally in a dark place.
Don’t have a dishwasher? Try canning in the oven, it’s a breeze!
Have you tried canning in the oven yet?
I don’t can any other way anymore and I recommend everyone try it, I even convinced my mother-in-law! Once you try this canning method you’ll never can any other way!
Ingredients:
- Not overripe cherries (or other fruit) with stems removed
- 1l of water
- 30 dkg of sugar
Canning process:
Remove the stems from the cherries and rinse under cold water. Then fill them into thoroughly washed jars and in the meantime prepare the sweet syrup with which you will pour over the cherries.
Syrup: for 1l of water add 30dkg of sugar and boil it.
Pour the hot syrup over the cherries and can them.
Canning
Thoroughly seal the jars with clean, properly dried lids.
Set the oven to 250 ° C.
Place an old cloth or towel on the bottom of the baking tray and pour hot water to a height of approximately 2-3 cm.
Place the filled jars on the tray and can for 5-8 minutes at 250 ° C with the fan (convection) on.
Top up the tray with hot water as needed.
Turn all the canned jars upside down and leave them to stand until the next day.
If you can cucumbers this way, don’t be alarmed if they seem half-raw when taken out of the oven.
They will gradually “finish” themselves and will be wonderfully crunchy when opened.
